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“Satsivi” – Chicken in Nut Sauce

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Ingredients

Adjust Servings:
1 Whole chicken
250 г Walnut
500 г Onion
по желанию Vegetable oil
Молотые специи:
2 чл Imereti saffron
2 чл Ground coriander
1 чл Grounded black pepper
1/2 чл Cinnamon
1/4 tsp Clove
Остальные специи:
2-4 зубчика Garlic
по вкусу Salt
1 пучок Coriander leaves
1 шт Bay leaf
1-2 tsp White wine vinegar 5%

“Satsivi” – Chicken in Nut Sauce

Features:
  • Dairy-Free
  • Gluten-Free
Cuisine:
  • Serves 6
  • Hard

Ingredients

  • Молотые специи:

  • Остальные специи:

Directions

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The name “Satsivi” is used for two dishes of Georgian cuisine such as a cold sauce based on walnuts and an appetizer of poultry (chicken, turkey, duck) under this sauce. Today we are making Chicken  Satsivi.

It is a dish of exceptional taste and usefulness. It has everything you need including proteins, healthy fats, vegetables and spices, and from the gastronomic point of view it has a velvety spicy and nutty sauce with tender chicken meat.

The dish is cooked in several steps, which may seem complicated, but once you get the hang of it, it’s quite simple.

I highly recommend you try it and fall in love with Satsivi!

Bon Appetit!

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Steps

1
Done

CHICKEN

Boil the whole chicken in unsalted water until soft, but still keeping its shape. Then take it out and let it cool slightly.
Put it into a baking dish and bake in an oven at 180 degrees Celsius until the skin is lightly browned. Take it out, let it cool and cut into portions.

2
Done

SAUCE

Dice onion into small cubes and fry it in chicken fat or vegetable oil until soft and golden for about 15 minutes.

3
Done

Grind the nuts very finely, add ground spices and mix them. Put the nuts and the onion into a saucepan with a thick bottom, add crushed garlic and broth to the desired consistency, season it with salt to taste, stir it, bring to a boil and stew for 5 minutes.

4
Done

Put the sauce into a food processor, add coriander greens and chop until the sauce is smooth. Add more broth if the sauce is too thick.

5
Done

Place portioned pieces of chicken in a frying pan with high sides so that they lie in a single layer. Add the bay leaf, pour the sauce, bring to a boil and stew together for 10 minutes. Then add the vinegar, taste it and season with more salt to taste, if necessary.
Serve the sauce as a cold appetizer.

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Hemp-Buckwheat Bread (Gluten-free, Egg-free)
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Tomato soup with sweet potatoes and lentils
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Hemp-Buckwheat Bread (Gluten-free, Egg-free)
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Tomato soup with sweet potatoes and lentils

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